Showing posts with label Braised Duck. Show all posts
Showing posts with label Braised Duck. Show all posts

Thursday, May 16, 2024

Tien Court @ Copthorne King’s Hotel - Celebrates 35th Anniversary With A Fresh Menu


Tien Court, located at Copthorne King’s Hotel, celebrates its 35th anniversary with a fresh menu curated by Master Chef Lui. With a lifelong dedication to Teochew cuisine and a profound cultural insight, Chef Lui's menu highlights the natural flavors and freshness of ingredients, ranging from seafood to poultry and vegetables.

Assorted Dim Sums 4/5

The Dim Sum menu is a highlight, featuring delectable offerings like the Teochew Steamed Crystal Dumpling, plump with a juicy mixture of dried shrimp, preserved radish, and turnip, wrapped in delicate translucent skin. Equally delightful is the pan-seared Teochew Chai Kueh, boasting a well-made kueh skin with a tasty seared exterior. One notable item is the Crispy Teochew Dumpling, featuring an airy crust filled with succulent prawn and bamboo shoot.

Double-boiled Fish Maw Nourishing Soup 5/5

The Double-boiled Fish Maw Nourishing Soup was stunning with a generous portion of premium fish maw complemented by chicken collagen, bamboo shoots, and an array of herbs. Slow-cooked for hours, the result was a velvety broth with a rich depth of flavor, offering a nourishing and satisfying experience.

Braised Sliced Silver Hill Irish Duck 4/5

An elevated take on the traditional Teochew braised duck is the Braised Sliced Silver Hill Irish Duck. While the use of Irish duck doesn't necessarily make the dish tastier than its regular counterpart, the addition of extra fats enhances its richness. However, what stood out for me is the aromatic and herbaceous braising sauce.

Signature Teochew Puning Fermented Bean Chicken 4.5/5

The Signature Teochew Puning Fermented Bean Chicken showcases the unique ingredient of Puning fermented bean paste. This dish features a whole chicken marinated in a mixture of Puning fermented beans — a specialty from the city of Puning — along with aromatics like ginger and pandan leaves. The chicken is gently baked in a claypot over fire. The meat emerged succulent, accompanied by a sauce that balanced sweetness with a subtle tang, offering a complex and enticing flavour profile.

Pan-fried Cod Fish with Superior Soy Sauce 5/5

Signature Braised White Teat Sea Cucumber 5/5

We had 2 excellent seafood dishes. The Pan-fried Cod Fish was executed with a perfect crust flavoured with a light superior soy sauce. The Signature Braised White Teat Sea Cucumber in oyster sauce is a memorable dish - Deep fried after braising, the sea cucumber had a delectable chewy and bouncy texture, contrasted with its crisp skin. This preparation also allowed it to absorb the oyster sauce better, elevating its flavours.

Teochew-style Oyster Omelette 3.5/5

The Teochew-style Oyster Omelette is prepared with Master Chef Lui’s special fish sauce blend. The egg and flour mixture is fried to a crisp perfection, with plump oysters nestled beneath it. While the dish delivered as expected, juicier and plumper oysters would have elevated its taste and flavour.

Signature Teochew Wok-fried Hor Fun 4/5

Signature Teochew Wok-fried Hor Fun with diced kailan and preserved radish hor fun boasts a remarkable infusion of wok hei. While the hor fun base itself leans slightly towards the bland side, it's elevated by the abundance of umami-rich flavors and textures from the other ingredients. Each mouthful is a delightful combination of wok hei and diverse flavours.

Steamed Yam Paste 5/5

The Steamed Yam Paste 'Orh Nee' with pumpkin and gingko nut stands out as one of the finest I've tasted from a restaurant. The yam paste had the right amount of sweetness, complemented by tiny yam chunks within that added texture. For those craving extra sweetness, a side of sugar syrup is provided.


Other than A curated range of set menus with Individual and Group Set Menus are available, priced from $78 per person for a 7-course exploration menu to 8-course family-style menu for a party of 10 for $1,088.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

1) Alight at Havelock MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite opposite Holiday Inn Atrium (Stop ID 06149). Take bus number 51, 64, 123, or 186. Alight 1 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

Tuesday, May 14, 2024

Ducking Good (好吃鸭) @ Geylang Road - One Stop Duck Specialist Restaurant For Delicious Duck Dishes Cooked In All Forms


Nestled in the bustling streets of Geylang, Ducking Good (好吃鸭) emerges as a new one-stop haven for duck enthusiasts. With an impressive menu offering no less than ten inventive ways to enjoy duck, this duck specialist restaurant promises a ducking good time through the rich and diverse world of duck cuisine. From roasted to braised, salted to spiced, every dish is thoughtfully paired with complementary sides to elevate the dining experience.


Don't miss out on their opening promotion, which is a steal. Enjoy 50% OFF SIGNATURE DUCK DISHES on rotation weekly for dine-in only. Limited to one redemption per table per bill.

Enjoy 50% OFF SIGNATURE DUCK DISHES on rotation weekly for dine-in only. Limited to one redemption per table per bill.

4 May - 10 May
- Signature Salted Duck (Whole - U.P. $69++)

11 May - 17 May
- Triple Ducking Platter (U.P. $49++) comprising Herbal Roast Duck, Signature Braised Duck and Signature Salted 

18 May - 24 May
- Herbal Roast Duck (Whole - U.P. $69++)

25 May - 31 May
- Signature Braised Duck (Whole - U.P. $69++)

Shi Quan Tonic Duck Soup 4/5

Our dinner began with the Shi Quan Tonic Duck Soup ($13.90), a nourishing double-boiled broth enriched with a medley of herbs. The soup boasts a rich, earthy flavour profile with a touch of sweetness and a hint of bitterness, creating a complex and layered taste. This soothing yet invigorating soup delights the palate and offers health benefits such as strengthening the body and boosting the immune system.

Double Ducking Platter (Herbal Roast & Braised) 3/5

Next, we indulged in the Double Ducking Platter ($39), featuring both Herbal Roasted Duck and Braised Duck. While both preparations were commendable, the herbal roasted duck stood out with its distinct and fragrant flavour. However, it is worth noting that the textures of both types of duck were slightly on the dry side.

Crispy Spiced Confit Duck Leg 4.2/5

Our undisputed evening favourite was the Crispy Spiced Confit Duck Leg ($13.90). This modern take on duck confit, dusted with a fragrant, spicy cumin mix, delivered a delightful crunch on the exterior while maintaining moist, tender meat. It's a must-try dish that exemplifies Ducking Good's innovative approach.

Braised Duck Claypot Porridge 3.5/5

The Braised Duck Claypot Porridge ($9.90) is a perfect choice for those seeking comfort food. The smooth and creamy porridge, enriched with duck gravy, provides a hearty meal on its own. However, we found the portion of duck meat to be somewhat scant.

Chilled Cucumber 4/5

The Chilled Cucumber ($3.90) stood out as a refreshing accompaniment among the side dishes. Crunchy cucumber slices tossed in fragrant chilli oil offered a pleasant contrast to the more decadent duck dishes.

Thai Sweet Chilli Tofu 3/5

Unfortunately, the Thai Sweet Chilli Tofu ($9.90) did not leave a lasting impression. While it was competently prepared, it lacked the distinctive flair that characterised the other dishes we sampled.


In summary, Ducking Good in Geylang successfully combines various duck preparations that showcase traditional and modern culinary techniques. With standout dishes like the Shi Quan Tonic Duck Soup and Crispy Spiced Confit Duck Leg, this new duck specialist is poised to become a favourite among duck aficionados. Whether you're looking for a nourishing bowl of soup or an inventive take on duck confit, Ducking Good offers a delightful dining experience worth exploring.

Note: This is an invited tasting.

Ducking Good (好吃鸭)
487 Geylang Road
Singapore 389446
Tel: +65 8814 8366
Nearest MRT: Aljunied (EW Line)

Opening Hours:
Mon-Sat: 10am - 10pm
(Closed on Sun)

1) Alight at Aljunied MRT station. Take Exit A. Walk straight to the traffic light at Sims Avenue. Cross the road and walk down Geylang Lorong 25A. Turn left onto Geyland Road and walk to destination. Journey time about 5 minutes. [Map]

Monday, December 4, 2023

Pi Food (香江小厨) @ Dhoby Ghaut - Teochew Menu Revamp Led by New Esteemed Chef from China’s Teochew Region


Renowned Chef Chen Kai Bin, hailing from China's Teochew region, has recently joined Pi Food, bringing with him a wealth of culinary expertise. Boasting an impressive culinary background, Chef Chen served as the Head Chef at the Garden Hotel's 4-star restaurant for eight years.


With his arrival, Pi Food has undergone a menu revamp, featuring a diverse selection of Teochew dishes.

Teochew Raw Marinated Crab 4.5/5

Marinated for four hours in a unique mix of Teochew fish sauce, lemon, garlic, chilli and coriander, this Teochew Raw Marinated Crab ($25) will appeal to seafood fans. I especially enjoyed the freshness of the coriander and the zesty-spicy flavours paired with the sweet crab meat. Apart from crab, the restaurant also offers Prawns ($24) and Clams ($16), which are prepared similarly.

Teochew Braised Platter 4.2/5

The Teochew Braised Platter ($32) offers a variety of braised duck, pork belly, intestine and soft beancurd. Carefully infused with over 20 herbs and spices, it results in a comforting depth of flavour.


I especially enjoyed the succulent duck slices and my dining companion liked how clean the intestines were.

Teochew Seafood Claypot Congee 4.2/5

Chef Chen's Teochew Seafood Claypot Congee ($48) combines a medley of prawns, crab and dry scallops in congee. This comforting main was served bubbling hot in the claypot with housemade chilli dips on the side. While the congee leaned more bland than I expected, the freshness and sweetness of the seafood shone through, complemented by the tang of the chilli sauce.

Steamed Yellow Croaker with Puning Soybean Sauce 4/5

For our fish dish, we had the Steamed Yellow Croaker with Puning Soybean Paste Sauce ($28), which was infused with Puning soybean paste sauce before steaming, complementing the sweetness of the fish.

Deep-fried Prawn Paste Pork Ribs 4.5/5

The Deep-fried Prawn Paste Pork Ribs ($22) is reminiscent of our local favourite Har Cheong Gai. I thoroughly enjoyed these tender and crisp pieces which were so flavourful!

Teochew Fried Oyster Omelette 3.8/5

I was less of a fan of their Teochew Fried Oyster Omelette ($16) as it was much more oilier than I preferred. This rendition by Pi Food has a higher ratio of starch to egg.

Braised Sweet Potato & Yam 4.5/5

Finally, we ended our meal with the Braised Sweet Potato & Yam ($10). It is a lovely dessert for us, with the strips of sweet potatoes and yam encased in a sweet and ultra-thin crust drizzled with a dash of fragrant shallot oil.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Pi Food 香江小厨
9 Penang Road
Singapore 238459
Tel: +65 9239 0686
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 10pm
Sun: 1030am - 930pm

1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]

Monday, July 17, 2023

EatAlley @ Orchard Gateway - A Malaysian Food Court Featuring Popular KL Street Food Brands


EatAlley, located in basement 2 of Orchard Gateway, is Orchard's latest Malaysian food theme foodcourt. This 150-seater houses 8 top KL street food brands- Koon Kee Wanton Mee, Hong Lai Hokkien Mee, Siong Huat Bah Kut Teh, Kam Heong Braised Duck, Soong Kee Beef Noodle, Fatty Nasi Lemak, and Restoran Chuan Huat.


Kampung Nasi Lemak (adapted for EatAlley) - Founded a decade ago, the Malaysian founder, nicknamed Fatty, has been making nasi lemak kukus the old-fashioned way using wooden steamers. So here we have the signature dish - Nasi Lemak with Ayam Rempah, complete with fried ikan bilis, peanuts, sunny side up egg and sambal ($8.80), finished with a ladle of curry sauce doused over. The rice was incredibly fragrant and fluffy, making it a perfect match with the robust sauce and sambal. The fried chicken leg had a good crunch on the outside, with the meat tender and juicy. We also had a serving of Beef Rendang that was pleasingly tender.


Kam Heong Braised Duck - Established in 1976 by Tan Boon Seong, the Teochew-style Braised Duck is cooked with eight herbs. The duck meat carried a light herbal fragrance and was at its right tenderness, and the sauce left a delectable lingering herbaceous aftertaste.


Koon Kee Wanton Mee (adapted for EatAlley) - Established in the 1940s on Petaling Street in Kuala Lumpur, their thin egg noodles, minced pork wanton and roasted char siew are prepared and cooked in-house. We had the Signature Duo Combo of Char Siew, "Flower" Mushrooms, and Braised Chicken Feet with KL-style dark sauce noodles ($10.80). The noodles coated in a flavourful dark sauce had a good bite to it. The pork shoulder char siew was succulent with pronounced layers of fats that stood out against the glossy, blackish caramelized exterior.



Soong Kee Beef Noodle - was founded by Siew Wei Hann's father, who started the business right after the second world war in 1945. What's interesting about their beef noodle is that the dish is made with two components - housemade noodles coated with dark soy sauce and decadent with a scoop of umami-rich minced pork and beef mixture and served alongside a bowl of clear beef soup containing beef tripe, juicy beef balls and tender beef slices from Australia. The latter acquires its light depth of flavour from the brewing of only beef balls without the bones, and its cleaner taste makes it the perfect accompaniment to the noodles.


Uncle Beh Pork Noodle - was started by Beh Chin Kiang's late father in 1963 at a rented stall in Pudu Raya (Pudu market). The Signature Pork Noodle Combo with Kway Teow in Soup ($10.80) features minced and sliced pork and pigs' intestines, liver and kidney. The much-anticipated soup was savoury sweet with a good depth of flavour, and I relished it till the very last drop.

If I were to pick three dishes to eat again, I would go for the Pork Kway Teow Soup, Wanton Mee and the Nasi Lemak. They are my favourites among the 8 stalls.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

Orchard Gateway
277 Orchard Road
Singapore 238858
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1030am – 9pm

1) Alight at Somerset MRT. Take Exit C. Walk to destination. Journey time about 2 minutes. [Map]

Saturday, February 4, 2023

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture


Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

Australian Lamb Jelly 3.5/5

Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

Roselle Flower-infused Winter Melon 3/5

Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.

Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]